This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden’s Mediterranean Cookery.


Active time: 25 min Start to finish: 1 hr

Makes about 4 cups

INGREDIENTS

  • 2 (10-oz) packages frozen baby lima beans
  • 1 large onion, chopped
  • 5 garlic cloves, smashed with side of alarge knife
  • 1 teaspoon salt
  • 2 cups water
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne, or to taste
  • 3 to 4 tablespoons fresh lemon juice
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mintaccompaniment: sesame won ton crisps or toasted pita wedges

    DIRECTIONS

    Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.


    Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and pur
e until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.


    Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

    Cooks’ note:• Dip keeps, covered and chilled, 3 days.